Camusclim (Pasta and Shrimp Casserole)

Name: Camusclim (Pasta and Shrimp Casserole)
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 1 ⁄ 2 lb. medium shrimp, peeled, deveined, roughly chopped; 2 tbsp. fresh lime juice; 3 tbsp. olive oil; 1 small yellow onion; 2 tbsp. minced Brazilian pickled chiles (optional); 1 tbsp. minced garlic; 1 ⁄ 2 Italian frying pepper, stemmed, seeded, minced; 2 tomatoes, cored, and minced; 1 tsp. ground annatto seed (available at The Great American Spice Company ); 1 ⁄ 2 cup minced Thai basil leaves; 1 ⁄ 3 cup minced cilantro; Kosher salt and freshly ground black pepper, to taste; 3 1 ⁄ 2 cups anellini (available at Piccolo's Gastronomia Italiana ) or macaroni; 3 tbsp. unsalted butter; 3 ⁄ 4 cup flour; 4 cups milk; 3 cups freshly grated parmesan; 10 oz. fresh mozzarella, grated

Serves
serves 8

JAMES OSELAND

This creamy-zesty pasta casserole combines shrimp, melted cheese, and bechamel. This recipe first appeared in our June/July 2012 issue along with Neide Rigo's story Passage to the Amazon.

Ingredients

1 ¹⁄₂ lb. medium shrimp, peeled, deveined, roughly chopped
2 tbsp. fresh lime juice
3 tbsp. olive oil
1 small yellow onion
2 tbsp. minced Brazilian pickled chiles (optional)
1 tbsp. minced garlic
¹⁄₂ Italian frying pepper, stemmed, seeded, minced
2 tomatoes, cored, and minced
1 tsp. ground annatto seed (available at The Great American Spice Company)
¹⁄₂ cup minced Thai basil leaves
¹⁄₃ cup minced cilantro
Kosher salt and freshly ground black pepper, to taste
3 ¹⁄₂ cups anellini (available at Piccolo's Gastronomia Italiana) or macaroni
3 tbsp. unsalted butter
³⁄₄ cup flour
4 cups milk
3 cups freshly grated parmesan
10 oz. fresh mozzarella, grated

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Instructions

Step 1

Toss together shrimp and lime juice in a bowl; let marinate for 10 minutes. Meanwhile, heat 2 tbsp. oil in a 12″ skillet over medium-high heat. Add onion; cook until soft, about 4 minutes. Add chiles, garlic, and pepper; cook until soft, about 3 minutes. Add tomatoes; cook until lightly caramelized, about 10 minutes. Add shrimp and annatto; cook until shrimp are just cooked through, about 3 minutes. Remove from heat and stir in basil, cilantro, and salt and pepper; set shrimp mixture aside.

Step 2

Bring a large pot of salted water to a boil, and add pasta; cook until al dente, about 9 minutes. Meanwhile, heat remaining oil and butter in a 4-qt. saucepan over medium-high heat. Add flour; cook until smooth, about 2 minutes. Add milk and whisk until smooth; boil. Reduce heat to medium-low; cook until sauce thickens, about 5 minutes. Season with salt and pepper, and add drained pasta; stir to combine.

Step 3

Heat oven to 425°. Spread half the pasta over bottom of a 9″ x 13″ baking dish; top with half each the shrimp mixture, parmesan, and mozzarella. Repeat layering; bake until browned, about 30 minutes.

Toss together shrimp and lime juice in a bowl; let marinate for 10 minutes. Meanwhile, heat 2 tbsp. oil in a 12″ skillet over medium-high heat. Add onion; cook until soft, about 4 minutes. Add chiles, garlic, and pepper; cook until soft, about 3 minutes. Add tomatoes; cook until lightly caramelized, about 10 minutes. Add shrimp and annatto; cook until shrimp are just cooked through, about 3 minutes. Remove from heat and stir in basil, cilantro, and salt and pepper; set shrimp mixture aside.
Bring a large pot of salted water to a boil, and add pasta; cook until al dente, about 9 minutes. Meanwhile, heat remaining oil and butter in a 4-qt. saucepan over medium-high heat. Add flour; cook until smooth, about 2 minutes. Add milk and whisk until smooth; boil. Reduce heat to medium-low; cook until sauce thickens, about 5 minutes. Season with salt and pepper, and add drained pasta; stir to combine.
Heat oven to 425°. Spread half the pasta over bottom of a 9″ x 13″ baking dish; top with half each the shrimp mixture, parmesan, and mozzarella. Repeat layering; bake until browned, about 30 minutes.